CRANBERRY-APPLE SUGAR COOKIE TART
Apples and cranberries meet in this easy, pretty sugar cookie-crusted tart.
Provided by Cindy Rahe
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350° F.
- In medium bowl, mix sugar cookie mix, 1 egg, 1/2 cup softened butter and the flour to form fairly stiff dough. Roll to 1/4-inch round on work surface sprinkled with additional flour. Gently fit dough into ungreased 11-inch round fluted tart pan; remove any excess. Gather dough scraps into a ball, and set aside.
- In large bowl, toss apples, cranberries, 2/3 cup sugar, the cornstarch, cinnamon and salt. Spread mixture into tart shell; dot with cubed butter. Crumble remaining dough scraps onto filling around edge of tart.
- In small cup, beat 1 egg and milk. Gently brush dough with egg wash; sprinkle with 2 tablespoons sugar.
- Bake about 1 hour or until tart dough is deeply golden and filling is bubbling. Cool on rack at least 30 minutes before serving.
Nutrition Facts : Calories 350, Carbohydrate 56 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 37 g, TransFat 0 g
APPLE-CRANBERRY TART
If you think spiralizers are just for making zucchini zoodles, you're in for a surprise. You can make thinly-sliced, half apple slices in no time using a spiralizer.
Provided by lutzflcat
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h23m
Yield 4
Number Of Ingredients 13
Steps:
- Place cranberries in a small bowl. Cover with boiling water. Let soak until plump, about 15 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with cooking spray.
- Cut a deep vertical slice into both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade and cut into thin half-slices. Repeat with second apple.
- Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
- Mix white sugar, cornstarch, cinnamon, nutmeg, and salt together in a bowl. Stir into the apple mixture.
- Roll pie crust out into a 10-inch round on a floured work surface. Transfer to the baking sheet.
- Spoon apple mixture into the center of the crust, leaving a 2-inch border. Lift up edges of crust and fold around apple mixture. Brush edges with egg white. Sprinkle turbinado sugar all over tart.
- Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 47 g, Fat 15.1 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 395.2 mg, Sugar 21.5 g
CRANBERRY APPLE TARTE TATIN
Steps:
- Make the dough. Form into a 5-inch disk, wrap in plastic and chill one hour, or up to 3 days. Remove the dough from the refrigerator and on a lightly floured surface, roll it to a 12-inch circle. Brush off any excess flour. Place the round on a sheet tray lined with wax or parchment paper, cover with plastic wrap and refrigerate until ready to use.
- Preheat oven to 400 degrees. Peel, core and slice each apple in half. Slice each half in 3 sections and toss the apples in lemon juice. Set aside.
- Melt the butter, sugar and 1/4 teaspoon lemon juice together in an ovenproof skillet measuring 10 inches across the top. (Bakelite handles are ovenproof.) Cook, stirring, until the mixture turns a light caramel color. Be careful not to overcook; it will continue to darken from the residual heat in the pan. Remove from heat.
- Arrange the apple slices, rounded side down, in a circle around the skillet and in the center. Scatter the cranberries between the slices. You'll have enough slices to stack them 2 deep.
- Remove the dough from the refrigerator and center it over the skillet. Using scissors, trim the circle so that it overhangs 1/2-inch all around. Tuck the edge down between the apples and the skillet. Lightly brush the dough with cold water and sprinkle with 1 tablespoon sugar.
- Bake about 40 minutes or until the pastry is golden brown. Remove from oven and let sit on a cooling rack for 5 minutes. Place a serving dish over the skillet and flip the whole thing to invert the tart onto the plate. (Don't forget to put a potholder over the skillet handle!) Serve with ginger whipped cream.
SUNNY'S CRANBERRY, APPLE AND FIG STREUSEL TART
Provided by Sunny Anderson
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Par-bake the crust: Preheat the oven to 400 degrees F. Use both pie crusts to cover the bottom and sides of a 13-by-9-inch casserole dish. Patchwork works, just cover the holes. Dock by pricking holes in the crust with a fork all over the bottom. Bake until lightly golden, 15 to 20 minutes.
- For the fruit filling: In a large bowl, stir together the granulated sugar, brown sugar, flour, almond extract, pumpkin pie spice, lemon zest and lemon juice. Divide the mixture among the smaller bowls: 3/4 cup in the first, 1/2 cup in the second and 1/4 cup in the third. (Think of the 3 bears: poppa, momma and baby bear bowls.)
- Put the cranberries in the poppa bear bowl; in the momma bear bowl, add the apples; and in the baby bear bowl, add the figs. (Do you need a translation? Add cranberries to the bowl with the most flour mixture, apples to the bowl with 1/2 cup of the flour mixture, and the figs to the bowl with the least amount of the flour mixture.) Stir each bowl independently, unless you¿re an octopus.
- For the streusel topping: In a food processor add the flour, brown sugar, granulated sugar, butter, and a pinch of salt. Blend until crumbly, taste and add more salt if needed. Pour into a small bowl with the almonds and stir.
- Preheat the oven to 400 degrees F. Pour the fruit filling into the prepared crust, dividing it into thirds with the apples in the middle and the figs and cranberries on either side. Top evenly with the streusel mixture. Cover the pie edges with aluminum foil so they don¿t overcook. Bake until the top is golden brown and the fruit is beginning to bubble around the edges, 40 to 50 minutes. Serve warm with the bourbon whipped cream.
- Whisk the cream in a large bowl until soft peaks form. Add the bourbon and sugar and continue whisking until the cream holds slightly stiff peaks when the whisk is removed from the bowl. Refrigerate and serve cold.
CRANBERRY APPLE TART
It's easy to love apple pie. Turning out the perfect crust? Not so easy. Which is why this apple and dried cranberry tart does away with the hard part without sacrificing the joy of baking. This recipe uses purchased pizza dough to create a thin crust that is topped with tart apple slices.For a nice finish, dust the tart with powdered sugar, or a blend of powdered sugar and cinnamon. If you'd prefer a more traditional crust, a prepared pie crust also could be used. But pizza crust lends a nice chew that works well with the tender apple slices. Be sure to let the dough come to room temperature before rolling it. The dried cranberries can be soaked in water or juice for 15 minutes before using. This isn't necessary, but it makes them plump and juicy. Be sure to drain them well before placing them on the tarts.
Provided by LilPinkieJ
Categories Tarts
Time 1h
Yield 2 10" tarts, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 375. Lightly coat a baking sheet with cooking spray.
- On a lightly floured counter, divided the dough in two. Use a rolling pin to roll out each piece of dough into a 10-in. circle about ¼ inches thick. Transfer the crusts to the prepared baking sheet (you may need to use 2 sheets). Set aside.
- Place the butter in a small, microwave-safe bowl. Microwave on high until melted. Mix in the cinnamon, cardamom, nutmeg and brown sugar. Use a pastry brush to coat both crusts with some of the butter mixture; reserve the remaining butter.
- Arrange half of the apple slices over each crust, then brush the apples with the remaining butter. Sprinkle half of the cranberries over each tart. Bake for 45 to 55 minutes, or until the crust is lightly browned and the apples are tender. Let cool before serving.
Nutrition Facts : Calories 153.9, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 59.2, Carbohydrate 22.6, Fiber 2.6, Sugar 18.6, Protein 0.4
APPLE-CRANBERRY CRUMB TART
This recipe is taken from an old Food & Wine 1993 magazine. Apples and Cranberries remind me so much of the Fall and this tart is a great holiday dessert.
Provided by DailyInspiration
Categories Dessert
Time 2h30m
Yield 1 11-inch tart
Number Of Ingredients 14
Steps:
- Make the dough: In a large bowl, using an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Beat in the egg yolk until incorporated. On low speed, mix in the flour until the dough just comes together. Turn out on a lightly floured surface and knead 3 or 4 times to form a smooth ball. Pat the dough into a 6-inch disk. Press the dough evenly into the bottom and up the sides of an 11-inch by 1-inch fluted tart pan with a removable bottom. Prick all over with a fork. Refrigerate for 1 hour.
- Preheat the oven to 375 degrees. Place the tart shell on a baking sheet and bake for 10-15 minutes, until just starting to color. Set aside.
- Make the filling: Peel, quarter and core the apples; slice lengthwise 1/4 inch thick. In a bowl, toss the apples and cranberries with the flour. Sir in the sugar and cinnamon. Mound the filling in the tart shell.
- Make the topping: In a medium bowl, combine the oats, flour and brown sugar. Pour in the butter and crumble the mixture with your fingers. Pile it on the fruit to cover completely.
- Bake the tart for about 40 minutes, or until the topping is golden, the filling is bubbling and the apples are tender when pierced. (Cover loosely with foil if the top gets too brown too soon). Transfer to a rack to cool. Prep time includes refrigeration time for crust.
RUSTIC CRANBERRY-APPLE TART
This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it over the top with jarred caramel sauce, heated and drizzled over a scoop of good vanilla bean ice cream--outstanding!
Provided by Cindy Velt
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.
- Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.
- Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.
- Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.
- Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.
- Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 49.6 g, Cholesterol 56.2 mg, Fat 33.5 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 7.7 g, Sodium 208.2 mg, Sugar 16.1 g
QUICK APPLE CRANBERRY TART
"I love the tangy sweetness of this quick but elegant-looking dessert," remarks field editor Suzanne Strocsher of Bothell, Washington.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll half of the pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of a 10-in. springform pan. , In a large bowl, combine the cranberries, apples, brown sugar, flour and cinnamon; pour into crust. Dot with butter. Cut leaf shapes from the remaining pastry. Place over filling. , Place tart pan on a baking sheet. Bake at 425° for 35-40 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Serve warm.
Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY APPLE TART
Bursting with the colors and flavors of the season, this eye-fetching treat is a welcomed addition to any celebration. We sweetened the crispy golden crust with honey so your guests will never suspect that the dessert is actually low in fat. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in warm water. Beat in the egg, butter, sugar and orange zest. Combine flour and salt; beat into yeast mixture on low speed just until mixture holds together. , Shape into a ball. Place in a small bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place for 1-1/4 hours (dough will not double, but will leave a slight indentation when pressed). , Coat an 11-in. fluted tart pan with removable bottom with cooking spray; set aside. Place dough on a piece of waxed paper. Lightly flour dough and roll into a 13-in. circle. Invert into prepared pan; gently peel off waxed paper. , Line unpricked tart shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 6 minutes longer or until golden brown. Cool on a wire rack. , In a large saucepan, combine the first seven filling ingredients. Cook and stir until mixture comes to a boil and cranberries pop. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cook 2 minutes longer or until thickened. Cool for 20 minutes. Pour into crust. Refrigerate for at least 3 hours before cutting.
Nutrition Facts : Calories 183 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 113mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
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